Fiskesuppe (Norwegian Fish Chowder) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a traditional Norwegian recipe. Ingredients:
6 tablespoons unsalted butter |
4 garlic cloves, chopped |
2 stalks celery, chopped |
1 small onion, chopped |
1 green bell pepper, seeded chopped |
1 small leek, sliced 1/4 inch thick |
kosher salt and black pepper, to taste |
2 medium carrots, sliced 1/4 inch thick |
1 large parsnip, peeled chopped |
1 small celeriac, peeled chopped |
4 medium new potatoes, peeled cut into 1 inch pieces |
3 cups fish stock |
2 cups milk |
1 cup heavy cream |
1 1/2 tablespoons worcestershire sauce |
2 lbs boneless skinless fish fillets, cut into 2 inch pieces (halibut, cod or haddock) |
1/3 cup dill, chopped, plus more for garnish |
1/4 cup fresh parsley leaves, chopped |
1 lemon, juice of |
crusty bread, for serving |
Directions:
1. Heat butter in a 6 qt saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper.
2. Cook, stirring, until soft, 8-10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil.
3. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes.
4. Add fish, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper.
5. Serve with bread.
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